In a large bowl, stir cookie mix, butter, egg and flour until soft dough
Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie
sheet. Using thumb or handle of wooden spoon, make indentation in center of
each cookie. Spoon about 1/4 teaspoon jam into each indentation.
Bake for 8 to 10 minutes or until edges are light golden brown.
Cool 5 minutes; remove from cookie sheet to wire rack.
In small microwavable bowl, microwave baking chips on High for 1 to 2 minutes
or until chips are melted; stir until smooth.
Spoon melted chips into small resealable plastic bag; cut small hole in
corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
Sprinkle with colored sugar.
Yield: 5 1/2 dozen cookies
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4
How-To: Use a plastic squeeze bottle with narrow tip to drizzle melted baking
Variation: Thumbprint cookies can be made with many types of jam; try apricot,
blackberry or blueberry.
Nutrition Information: 1 Serving: Calories 70 (Calories from Fat 30); Total
Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 35mg; Total
Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g); Protein 0g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%